A homemade treat made for neighborhood kids has become a growing dessert concept in California that chief operating officer Jim Ryan expects the rest of the country to be screaming for in the next decade.
Screaming as in, “We all scream for ice cream.” But not just ice cream. Cookies, too.
CREAM is...

The quick-serve business is known for its philanthropy; operators are frequently assisting one charitable organization or another. Doing charity work helps a business connect with its community, give back to those in need, and foster personal relationships with customers.
But there is another...

Jeff Sinelli never thought he’d end up in the Guinness Book of World Records. And he’s not so sure it’s something he’ll make a habit of pursuing. But he’s there now, along with hundreds of his employees and franchisees from Which Wich, the sandwich brand he founded in 2004, where he serves as CEO...

By the time Steve Foltz was 24, he was the district manager of five Rax restaurants, and in 1989, Foltz became a partner with brothers Tom and John Whittaker and started the franchise company Cinnamon Bums. To date, the company owns 19 Jamba Juice units and three Cinnabons in Oregon and Washington...

In response to the growing consumer concern around sustainably sourced foods, U.S. retailers, cattleman, restaurant operators, and nonprofits have formed the U.S. Roundtable for Sustainable Beef (USRSB). The diverse group will represent various viewpoints from across state and industry lines.
“This...

Esteemed chef José Andrés, famous for fine-dining restaurants like the Bazaar and Zaytina, entered the limited-service sphere with the Washington, D.C., fast-casual concept Beefsteak, which opened in March.
Don’t be confused by the name, though. What sounds like an homage to red meat is really a...

Baked goods have long been the literal bread and butter of Panera’s breakfast menu, but the new Power Almond Quinoa Oatmeal furthers the brand’s shift toward healthier options.
Launched on the first day of spring, the Power Almond Quinoa Oatmeal includes organic quinoa, steel-cut oats, toasted...

What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...

Things are heating up at Del Taco this summer. The go-to favorite for fresh food fast, is now offering a mouthwatering mash-up of its signature Mexican and American flavors with the new Bacon Chipotle Cheddar Fries just in time for National French Fries Day, July 13.

It’s time to break out the spots and cow bells for Chick-fil-A’s 11th annual Cow Appreciation Day event on Tuesday, July 14. On that day, customers who show their spots and dress as a cow will eat free at Chick-fil-A’s more than 1,900 restaurants nationwide.

Zaxby’s is promoting its Grilled House Zalad from June 28 through September 30 in all 680-plus locations. With nearly 10 million sold last year, the House Zalad is a proven fan favorite, and Zaxby’s is highlighting the refreshing fare as a cool alternative to blazing temperatures.

Putting a dish like pasta in a cone might seem like a wholly American way to rush through a leisurely meal. But for Emanuele Attala, chef and co-owner of the Spaghetti Incident in Manhattan’s Lower East Side, the inspiration came from his hometown of Rimini, Italy.

For quick-serve brands, giving back to the community can extend beyond donating food and fighting hunger. Two brands have found that supporting childhood literacy is not only a worthy investment in the next generation, but it’s also good for business.

Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant. But at least one industry expert thinks that as they do so, they’re overlooking the business potential of zone merchandising to both speed throughput and boost...

Plano, Texas-based Homestyle Dining LLC has launched a national franchising program aimed at bringing its highly successful, well-received, new fast-casual concept, Cole’s Backyard Grill, to neighborhoods, towns, and cities across the U.S. Cole’s Backyard Grill is a modern dining experience...

The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even

Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu

As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e